Breads
Samoon (Iraqi Torpedo-Shaped Bread)
Ingredients
- 500 g (4 cups) bread flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 300 ml (1 1/4 cups) warm water
- 2 tbsp vegetable oil
Method
- Dissolve yeast and sugar in warm water and let sit for 10 minutes until foamy.
- Combine flour and salt in a large bowl, then add the yeast mixture and oil, kneading into a smooth, elastic dough.
- Cover and let rise in a warm place for 1 hour until doubled.
- Divide into 8 portions and shape each into a pointed oval loaf.
- Score a diagonal line down the top of each loaf and let rest for 20 minutes.
- Bake at 230°C (450°F) for 15–18 minutes until golden and crusty.
Introduction: Samoon is Iraq's most iconic everyday bread, baked fresh daily in neighborhood bakeries and recognizable by its diamond-shaped cross-section and crisp golden crust, forming the base of countless meals and sandwiches.
Cultural Background: Samoon is Iraq's most iconic everyday bread, baked fresh daily in neighborhood bakeries and recognizable by its diamond-shaped cross-section and crisp golden crust, forming the base of countless meals and sandwiches.
Tips: A hot oven is essential for achieving the classic crisp samoon crust; preheat thoroughly before baking.
Variations: A version with sesame seeds sprinkled on top is common in some bakeries. Naturally vegetarian and vegan.
Storage: Best eaten the day it's baked; store in a paper bag at room temperature for 1 day.
Reheating: Warm in a 180°C (350°F) oven for 3–4 minutes to refresh the crust.
FAQs:
Q: Why didn't my samoon get a crisp crust?
A: The oven likely wasn't hot enough; a very hot oven is essential.
Q: Can I freeze the dough?
A: Yes, freeze after the first rise and thaw before shaping and baking.
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